Nov. 10, 2026
Excitement filled the room as Secchia Institute for Culinary Education students prepared their stations for a different kind of class. Chef Sarah Waller-Nicolette had a French macaron recipe ready for the deans to tackle under the guidance of her students. At three stations, Secchia chefs-in-training measured ingredients, reviewed recipes and awaited their guests. Dr. Wesley Fox, dean of the School of Business and Industry, and Associate Dean Rachael Jungblut arrived ready to trade their usual leadership roles for chef jackets and aprons.
“I think it's very important to support the students,” Jungblut said. “We want to be very visible to all of our students. We're here because we're lifelong learners. Having the chance to experience the students lead us is exciting!”
On the Menu: French Macarons
The students jumped right in, guiding Fox and Jungblut through measuring, mixing and preparing the macarons.
“I normally cook by eyesight,” Fox said. “But I'm realizing that's not a great approach for what we're doing. The students are teaching me that measurement takes skill and patience. We have to be careful, especially if we're making a specialized dish. So that's another tool for my toolbox that I can take away and appreciate.”
Over the next few hours, students guided the deans through creating a variety of macaron flavors and fillings. Secchia student Brianna Botello worked alongside Fox, helping him measure, mix and pipe the shells while explaining the attention to detail needed for the finished product.
“I was really excited when I learned I would have the opportunity to teach the deans,” Botello said. “I like to talk to people, and this class has helped me figure out what I want to do. It's given me so much confidence to pursue what matters to me. Having the chance to take that knowledge and share it with the deans is an exciting moment. This class has been helping me open my mind to different perspectives and develop my skills while having fun. It's amazing to combine fun and sharing your skills!”
A Taste of the Baker's Market
Laughter and learning shared the spotlight as students guided the deans through each step. Peter Hoogewind worked with Jungblut to prepare a peach jam filling, demonstrating how to chop the peaches to achieve the consistency needed for a retail-ready product. With the Baker's Market approaching, the deans gained a firsthand look at the process behind preparing products for sale. Throughout the semester, each student has been developing an original product to showcase at the Nov. 19 market, where members of the public can purchase their creations. “Each bite needs to be consistent,” Hoogewind told Jungblut as he demonstrated the finished product.
Coming from a family of chefs, Hoogewind appreciated the opportunity to put his leadership and kitchen skills to work.
“Over the last year I've become more confident in what I can do,” Hoogewind said. “I'm learning to be as confident in what I can teach. I've recently become a manager of one of my family's restaurants, Electric Cheetah, so I've been able to do more teaching. Opportunities like this at school, in combination with my work, help me see just how prepared I actually am. Seeing the deans sharing in what we're doing in class, and knowing how many great people I've met, reminds me what a great place this is.”
Students Are the Most Important Ingredient
As the morning progressed, laughter filled the room alongside the aroma of macarons baking in the oven.
For Waller-Nicolette, the students are the heartbeat of the program.
“Our facilities are top notch. Our teachers are top notch. We really are a highly respected program in the culinary world,” Waller-Nicolette said. “But what stands out to me the most is our students. They're amazing. The deans bring such a fun energy, and our students match it. Teaching something shows a higher level of learning. Our students are demonstrating just how skilled they are when they can lead the deans with ease and have fun doing it.”
Fox shared Waller-Nicolette's commitment to student success.
“I want to ensure that students have the resources necessary for them to be successful,” he said. “Whatever their aspirations might be, entrepreneurship, working with other industry partners, we want to make sure that we are providing the necessary tools for student success. We do that by coming and being a part of what they're learning and stepping into their shoes for a brief moment.”
The Sweetest Part is the Process
Student Aliya Gillette shared her inspiration while working with Fox on a chocolate ganache filling.
“I really enjoy teaching the why behind what we do,” Gillette said. “The order of operations and the science behind cooking is so important and fascinating. I had the chance to see different approaches and styles in my study abroad to Japan. How you approach things makes such a difference in the final outcome and really ties it all together.”
The experience left everyone energized, reinforcing the sense of community Secchia Institute strives to foster in every class.
“The teachers here don’t want to just make sure you get the information you need for the industry. They're here to make sure you actually understand everything,” Hoogewind said. “They care about you, even your personal outside lives. If need be, they will spend the time and sit down with you one-on-one to make sure you understand the material that you're learning. This is such a great place to learn, and I've met so many amazing people.”
Visit the Secchia Institute for Culinary Education’s web page to learn more about their programs and areas of study.
This story was reported by Anjula Caldwell.